Poulet au coco mahorais

Name: Poulet au coco mahorais
Total time: 55 min
Yield: Serves 4
Cuisine: Mayotte
Ingredients: 1 kg (2¼ lb) chicken legs; 400 ml (1⅔ cups) coconut milk; 2 tomatoes; 2 onions; 4 garlic cloves; 3 cm (1 in) piece of ginger; 1 tsp turmeric; 1 lime; 2 tablespoons oil

Mahoran coconut chicken

⏱ 55 minServes 4Easy750 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

1 kg (2.2 lb)chicken legs
400 ml (1⅔ cups)coconut milk
2tomatoes
2onions
4 clovesgarlic
3cm of ginger
1 tspturmeric
1lime
2 tbspoil

1 kg (2.2 lb) chicken legs
400 ml (1⅔ cups) coconut milk
2 tomatoes
2 onions
4 cloves garlic
3 cm of ginger
1 tsp turmeric
1 lime
2 tbsp oil

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 sauté pan (30 cm / 12 in)

1 bowl (2 L / 2 qt)

1 paring knife

1 fine grater

03 — Method

Cut the chicken legs into pieces and marinate 15 minutes with the crushed garlic, grated ginger, lime juice, turmeric, salt and pepper.
Slice the onions and chop the peeled tomatoes; set aside while you brown the drained chicken.
Heat the oil in the sauté pan and brown the chicken on all sides for a few minutes.
Add the onions and cook 2 min until soft, then add the tomatoes and cook down 5 min, stirring often.
Pour in the coconut milk, scrape up the browned bits and simmer over low heat 30 minutes until the chicken is tender and the sauce creamy.
Adjust the seasoning with a squeeze of lime and serve hot over fragrant white rice with the sauce.